Thai Shrimp Cake
User Reviews
4.6
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Prep Time
7 mins
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Cook Time
10 mins
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Total Time
17 mins
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Servings
5 people
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Calories
154 kcal
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Course
Main Course
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Cuisine
Thai
Thai Shrimp Cake
Description
This Thai Shrimp Cake recipe starts with partially chilled shrimp to create a springy texture in the finished cakes. The shrimp are combined in a food processor with red curry paste, egg, fish sauce, sugar, and coconut milk, producing a smooth, flavorful base. Fresh chopped long beans and basil leaves add texture and herbal freshness.
Small patties are formed and pan-fried in neutral oil until golden, creating a firm outside while maintaining tenderness inside. The red curry paste provides mild heat and complexity without overpowering the shrimp's sweetness.
The cakes are accompanied by a sweet chili sauce blended with lime juice, chopped cilantro, and minced ginger. This sauce contributes a balance of sweetness, sourness, and spice, enhancing the cakes' flavor and adding freshness.
Testing a small portion first allows adjustment of seasoning based on red curry paste salt levels. Flattening the cakes slightly ensures even cooking and a good crust.
Ingredients
- 8 oz (230g) Shrimp roughly chopped, peeled and deveined, raw
- 2 tablespoons red curry paste
- 1 large egg
- 2 teaspoon fish sauce
- 1 tablespoon sugar
- 2 tablespoons coconut milk
- 1/4 cup long bean or green beans, chopped
- 2 tablespoons basil leaves roughly chopped, Thai variety
- 2 tablespoons neutral cooking oil generic cooking oil
Sweet Chili Sauce:
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon lime juice fresh
- 2 teaspoon Coriander leaves cilantro, chopped
- 1 teaspoon ginger minced
Instructions
- Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl, then set aside.
- Spread the shrimp on a plate and chill them in the freezer for 15 minutes to ensure a springy texture for the shrimp cakes. Meanwhile, prepare all your other ingredients. In a food processor or blender, combine the chilled shrimp, red curry paste, egg, fish sauce, sugar, and coconut milk. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl and mix in the green beans and basil.
- Since different brands of curry pastes have varying salt levels, it's a good idea to make a sample shrimp cake first. Sauté 1 tablespoon of the mixture in a skillet (frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.
- Heat a large skillet over medium heat. Use 1 tablespoon of oil to coat the skillet. Then, using a measuring spoon, drop 1 tablespoon of the shrimp mixture into the skillet. With a damp finger, flatten the mixture slightly to about 1/2 inch (1 cm) thick. Repeat this process to make about 10 shrimp patties in the skillet.
- Cook the cakes until golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, then make more patties from the remaining mixture and cook them the same way. Serve with a side bowl of sweet chili sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 5people | |
| Calories | 154kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 94mg | 31% |
| Sodium | 588mg | 25% |
| Potassium | 104mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 1167IU | 23% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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